Indulge in a delightful Carrot Cake Roll with Cream Cheese Frosting that’s both elegant and delicious! This moist and spiced carrot cake is rolled with a creamy cream cheese frosting for a perfect dessert. Ideal for special occasions or a sweet treat any day, this cake roll combines the warmth of carrot cake with the rich flavors of cream cheese frosting.
Ingredients:
For the Carrot Cake:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups finely grated carrots
1/4 cup powdered sugar (for rolling)
For the Cream Cheese Frosting:
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
Prepare the Cake Batter:
Whisk together the dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Mix the wet ingredients: In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until thick and pale. Add the vanilla extract and mix well.
Combine wet and dry ingredients: Gradually fold in the dry ingredients until just combined. Gently fold in the grated carrots.
Bake the Cake:
Spread the batter: Evenly spread the batter into the prepared jelly roll pan.
Bake: Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Cool: Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at a short end, roll the cake up with the towel. Allow the rolled cake to cool completely on a wire rack.
Prepare the Cream Cheese Frosting:
Beat cream cheese and butter: In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
Add powdered sugar and vanilla: Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and spreadable.
Fill and Roll the Cake:
Unroll and frost: Unroll the cooled cake and spread an even layer of the cream cheese frosting over the surface.
Re-roll and chill: Re-roll the cake (without the towel) and place it seam-side down on a serving plate.
Chill and Serve:
Refrigerate: Chill the cake roll for at least 1 hour before slicing.
Serve: Serve chilled and enjoy this elegant Carrot Cake Roll with Cream Cheese Frosting!
Serving Tips:
Chill Before Serving: For the best texture and flavor, serve the carrot cake roll chilled. Refrigerate it for at least 1 hour before slicing to ensure the frosting is firm and the cake is easy to cut.
Slicing: Use a sharp serrated knife to slice the cake roll. Clean the knife between slices to maintain clean edges and avoid tearing the cake.
Garnishing: Enhance the presentation by dusting the top with a bit of powdered sugar or decorating with thin carrot ribbons or a sprinkle of chopped nuts, like walnuts or pecans.
Pairing: This dessert pairs well with a cup of tea or coffee. For a special touch, serve with a dollop of whipped cream or a drizzle of caramel sauce.
Storage Tips:
Refrigeration: Store the cake roll in an airtight container in the refrigerator. It will keep well for up to 3 days. Ensure the container is sealed tightly to prevent the cake from drying out.
Freezing: If you need to store the cake roll for a longer period, you can freeze it. Wrap the cooled cake roll tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Leftovers: For the best texture, slice only the amount of cake you plan to serve and keep the remaining roll wrapped in the refrigerator or freezer. This helps to prevent the cake from becoming too dry.
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FAQs:
Can I make the Carrot Cake Roll ahead of time?
What if I don’t have a jelly roll pan?
If you don’t have a jelly roll pan, you can use a similar-sized baking sheet or a 9×13 inch baking pan. Just be sure to adjust the baking time slightly if the pan size changes. The batter should spread evenly and bake until the cake springs back when touched.
How do I prevent the cake from cracking when rolling?
To prevent cracking, make sure the cake is fully cooled before rolling. Roll the cake while it’s still warm, but not hot, using a clean kitchen towel dusted with powdered sugar. The towel helps the cake roll more easily and reduces the risk of cracking. If the cake does crack slightly, you can cover it with extra frosting to conceal any imperfections.
Can I substitute ingredients in the recipe?
Yes, you can make some substitutions if needed. For example, you can use whole wheat flour instead of all-purpose flour for a healthier option. For a dairy-free version, use a dairy-free cream cheese and butter substitute in the frosting. Adjust the recipe according to your dietary needs, but keep in mind that substitutions may alter the texture and flavor of the cake slightly.
Conclusion:
This delightful Carrot Cake Roll is a perfect blend of flavors and textures. The spiced cake, filled with finely grated carrots, pairs wonderfully with the creamy and slightly tangy cream cheese frosting. It’s an elegant dessert that will make any occasion special. Try this recipe today and indulge in a classic favorite with a modern twist!
📖 Recipe:
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Carrot Cake Roll with Cream Cheese Frosting
- Total Time: 1 hour 32 minutes (including cooling and chilling time)
- Yield: 10 servings
- Diet: Vegetarian
Description
If you’re looking for a show-stopping dessert that’s as delightful to the eyes as it is to the taste buds, this Carrot Cake Roll with Cream Cheese Frosting is the perfect choice. This elegant and moist cake roll combines the warm flavors of spiced carrot cake with a luscious cream cheese frosting, making it an irresistible treat. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this carrot cake roll is sure to impress.
Ingredients
For the Carrot Cake:
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups finely grated carrots
1/4 cup powdered sugar (for rolling)
For the Cream Cheese Frosting:
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
- Prepare Cake Batter: Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a large bowl, beat eggs, granulated sugar, and brown sugar until thick and pale. Mix in vanilla extract. Fold in dry ingredients, then fold in grated carrots.
- Bake: Spread batter evenly in the pan and bake for 10-12 minutes, or until cake springs back when touched. Remove from oven, turn out onto a powdered sugar-dusted towel, and peel off parchment. Roll the cake with the towel and cool completely.
- Prepare Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until smooth.
- Fill and Roll: Unroll cooled cake, spread with frosting, and re-roll without towel. Place seam-side down on a serving plate.
- Chill and Serve: Refrigerate for at least 1 hour before slicing. Serve chilled.
Notes
Ensure the cake is fully cooled before rolling to prevent cracking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cake roll can also be frozen, wrapped tightly, for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 300 kcal per serving
